Erewhon Kale Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

DRESSING

1/2 lemon, juiced

1/3 cup extra-virgin olive oil

2 tablespoons maple syrup

1 tablespoon whole ground mustard

1 garlic clove, chopped

a pinch of kosher salt

freshly ground black pepper

SALAD

1 pound salmon filets

12 cups (1 bunch) curly kale

1 can white beans, drained and rinsed

1 avocado, cut into ½-inch pieces

1/4 cup pumpkin seeds, plus more for garnishing

1/4 cup sunflower seeds

1/4 cup hemp seeds

Directions

Combine all the dressing ingredients in a measuring cup or small bowl. Season with salt and pepper to taste.

Turn on the broiler with a rack placed in the upper third position and line a baking sheet with parchment paper. Place the salmon on the sheet; season with salt and pepper. Pour some of the dressing over the salmon and spread out with a spoon (don’t dip the spoon back into the dressing). Broil until slightly charred on top and flakes when touched, 7 to 8 minutes.

Meanwhile, in a large bowl, combine the kale, beans, avocado, pumpkin, sunflower, and hemp seeds. Pour in the desired amount of dressing, then toss well so that some of the avocado breaks up and also coats the kale.

Transfer the salad to a serving platter or bowl; break up the salmon into pieces and assemble over top. Toast more pumpkin seeds to sprinkle over top as a garnish, if desired.